Japanese nikujaga (肉じゃが)
Author: 
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 tbsp sake
  • ¼ lb thinly sliced beef or pork
  • 1 large potato, diced into 1" cubes
  • ½ carrot, sliced
  • ½ onion, sliced
  • Optional ¼ cup diced burdock root (gobō; ごぼう)
  • 1 tbsp sesame oil
  • 1 tbsp ago dashi powder
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 packet shirataki noodles
  • 6-7 snow peas
  • Steamed short-grained rice for serving
Instructions
  1. Marinate meat in 1 tbsp sake for about 15-20 minutes.
  2. Cook shirataki noodles according to package instructions and set aside.
  3. Heat oil in a pot over medium and fry the meat until no longer pink. Remove from the pot and set aside.
  4. In the same pot saute onions, carrots, potatoes, and optional burdock root for a few minutes. Add soy sauce, mirin, the remaining sake, dashi, and 1 cup water. Mix well. Cover and simmer until potatoes are almost cooked.
  5. In the mean time, bring a pot of water to a boil. Blanch the snow peas and refresh under cold water. Set aside.
  6. Stir in the meat and noodles and simmer until done. Taste for seasonings (like many Japanese dishes it should be just a little bit sweet).
  7. Garnish with the snow peas and serve over rice.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/japanese-nikujaga-%e8%82%89%e3%81%98%e3%82%83%e3%81%8c/